Skip to main content

Table 2 Properties of the produced loaf breads

From: The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label bread

Bread samples

Bread properties

Hardness (N)

Porosity (%)

PA content (mg/100 g)

OA

A. niger growth (%)

Spontaneous sourdough

5.89 ± 0.18b

21.22 ± 1.08a

192.84 ± 0.21b

3.94 ± 0.07ab

3.89 ± 0.03b

Controlled sourdough

5.02 ± 0.20c

23.16 ± 1.58a

180.89 ± 0.28c

4.06 ± 0.31a

3.65 ± 0.28b

Control

8.03 ± 0.12a

16.65 ± 0.43b

211.30 ± 2.135a

3.13 ± 0.12b

12.37 ± 2.13a

  1. Different letters in the same column indicate a significant difference at P < 0.05. PA phytic acid, OA overall acceptability
Back to article page

Annals of Microbiology

ISSN: 1869-2044

Contact us